Heat oil in a large pot over medium-high heat. Add leeks and pepper and cook, stirring often, until the vegetables begin to soften, 3 to 4 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth, squash, thyme and cumin; cover and bring to a boil. Reduce heat to medium-low and cook until the vegetables are tender, about 10 minutes. Add turkey and corn; return to a simmer and cook until the turkey is just cooked through, 3 to 4 minutes. Add lime juice and season with salt and pepper.

How to peel butternut squash:
cut ends off with a large, sharp chef’s knife, then cut squash in half width-wise. Place one half on cutting board and peel strips of skin starting from the top and pushing down. Repeat with other half. Scoop out seeds, cut into slabs, and then into dices.